Roasted Red Pepper Pesto Ravioli

February 17, 2012

Homemade pasta is one of those simple pleasures that is so satisfying, delicious, and impressive, its not even funny.

But, unfortunately, the cleanup, and the consumption of time, is also no laughing matter.

So, we had this overwhelming amount of red peppers left over from a party we had a few nights ago, and the most delicious thing I could think of was pasta, or pesto, or something pasta-pesto-ey. Homemade pasta?! Done.

But then, of course, the day was long, and I was late, and really was more interested in drinking wine and picking my feet up than making a masterful dinner complete with homemade pasta. For crying out loud.

Luckily, we also had a single package of won ton wrappers laying around from said party. Crisis averted, and impressive dinner – ON.

I really had never tried this “won ton ravioli” experiment before, but for those that don’t have a pasta machine, or the interest in making their own pasta, this is a great choice. Easy and straightforward, the biggest trick here is not overfilling the ravioli, or over cooking them. Make sure to seal well with egg, and you should have a pretty rockstar dish…even if both of your hands (ok, one and a half hands) are grasping a glass of wine while doing it.

One other thing – you can get creative with how you fold and seal the won tons. They make for some really large ravioli if you place one on top of the other to form the ravioli itself. You may choose to fold them corner to corner into triangles, or even slice them all in half to make tiny little pockets. Either way, have fun and eat up.

 

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